Name: Clementine Jicama Salad
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 (first course) servings
Ingredients: 1/2 teaspoon chopped garlic; 1/4 cup fresh lime juice; 6 tablespoons olive oil; 1/2 teaspoon sugar; 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices; 1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups); 1 small red onion, thinly sliced; 3/4 cup packed cilantro sprigs; 1/2 cup crumbled queso fresco or mild feta; 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted

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Clementine Jicama SaladDitte Isager

Opposites attract in this colorful alternative to green salad. Ingredients with two completely different textures—juicy clementines and crunchy jicama—marry in a garlicky vinaigrette. With red onion, cilantro, and fresh cheese, each bite is a burst of cool.

Cooks notes:

•Vinaigrette can be made 4 hours ahead and kept at room temperature.
•Clementines, jicama, and onion can be cut 4 hours ahead and chilled.

Recipe notes

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